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TARTLETS (another way)

Roll out the pastry to the thickness of a quarter of an inch. Stamp it out in an even number of rounds of uniform size, and make half of these into rings by pressing a small cutter quite through the centre of them. Moisten the edges of the rounds, place the rings upon them, and press them tightly together. Put the tartlets on a baking-tin, and bake them in a well-heated oven. As soon as they are done enough, take them out of the oven, and before they are cool fill them with jam or marmalade. Lay a pastry ornament or a spoonful of whipped cream on the top, and they are ready for serving. Time to bake, about twelve minutes. Probable cost, 1d. each.